| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Sauce |
6 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
c |
Broth (I make broth from my last turkey & freeze for the next turkey) |
|
|
Pan drippings from the turkey; fat removed |
| 4 |
tb |
Each: butter & flour; to make a light brown roux |
| 1/4 |
c |
Dry sherry |
|
|
Kitchen Bouquet to desired color |
|
|
Salt & pepper to taste |
INSTRUCTIONS
People are always telling me that they cannot make good gravy. The secret
to simplicity is in the roux and dry sherry. It's easy!
Add the broth to the skimmed drippings and reduce by one third. Remove
from the heat and stir in the roux, using a wire whip. Return to the heat
and cook, stirring, until the mixture thickens. Add the sherry and Kitchen
Bouquet, just to the desired color. Salt and pepper to taste. If too thick,
add a bit more broth and cook for a few moments.
Saut.ed mushrooms make a nice addition to this gravy. If you are still
unhappy with your efforts, try adding some Maggi seasonings liquid, a fine
product from Switzerland. It is most helpful.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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